Last updated on September 25th, 2024 at 07:49 pm
If you’re a fan of rich, indulgent desserts with a boozy twist, these chocolate mudslide cupcakes are about to become your new favorite treat. Imagine sinking your teeth into a moist chocolate cupcake, only to discover a decadent Kahlua-infused ganache filling that adds an extra layer of luxurious flavor. Topped with a smooth and creamy Bailey’s Irish Cream frosting, these boozy mudslide cupcakes deliver a perfect balance of sweetness and a hint of coffee liqueur, making them the ultimate dessert for any occasion.
Whether you’re hosting a party, celebrating a special event, or simply looking to satisfy your sweet tooth, these cupcakes offer a delightful mix of flavors that will leave everyone wanting more. They’re easy to make, thanks to the use of a chocolate box cake mix, yet they taste like they came straight from a gourmet bakery. With the addition of Kahlua and Bailey’s, these cupcakes are not just desserts—they’re an experience. So, get ready to impress your friends and family with these show-stopping, indulgent treats!
Ingredients for Mudslide Cupcakes
To create these irresistible chocolate mudslide cupcakes, you’ll need the following ingredients:
For the Cupcakes:
- 1 box of chocolate cake mix: Any brand will do! This will just save you time while still delivering a deliciously moist cupcake base.
- Eggs and oil: As required by your cake mix. Follow the package instructions for the exact amounts.
- Coffee: Replace any water called for in your cake mix with coffee
For the Kahlua-Infused Ganache:
- 1/2 cup of heavy cream: To create a silky-smooth ganache.
- 1 cup of semi-sweet chocolate chips: These will melt into the cream to form the rich filling.
- 2-4 tablespoons of Kahlua: Adjust depending on how much of a Kahlua kick you want. I went with 4 tablespoons, but your ganache will be a bit more liquid-y. It will still taste fantastic and absolutely work, though!
For the Bailey’s Irish Cream Frosting:
- 1 cup of unsalted butter, softened: The base for a creamy, fluffy frosting.
- 4 cups of powdered sugar: To sweeten and stabilize the frosting.
- ½ cup of Bailey’s Irish Cream: Adds a smooth, boozy flavor that perfectly complements the chocolate.
- 1 pinch of salt: Optional. To offset the sweetness a bit.
Video- How to Make Mudslide Cupcakes
How to Make Mudslide Cupcakes
Phase 1: Prepare the Cupcakes
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- Mix the cake batter according to the instructions on the box. Pour the batter into the cupcake liners, filling each about 2/3 full.
- Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool completely on a wire rack.
Phase 2: Make the Kahlua-Infused Ganache
- Microwave Heavy Cream and Chocolate Chips: In 20-30 second increments and stir in-between each round in the microwave. Keep microwaving and stirring until the mixture is smooth.
- Stir in the Kahlua until fully incorporated. Allow the ganache to cool slightly so it thickens enough to be used as a filling.
- Put Kahlua-infused ganache in a squeeze-top bottle. This is optional, but it helps with filling the cupcakes.
Phase 3: Fill the Cupcakes
- Core the center of each cupcake using a cupcake corer or a small knife. Be careful not to go all the way to the bottom.
- Fill the centers with the Kahlua-infused ganache. You can use a squeeze top bottle or a small spoon for this step. Replace the cupcake tops over the ganache-filled centers (If you want to. You can also leave them off.
Phase 4: Make the Bailey’s Irish Cream Frosting
- Beat the softened butter in a large mixing bowl until creamy and smooth.
- Gradually add the powdered sugar, one cup at a time, beating on low speed until well combined.
- Pour in the Bailey’s Irish Cream and beat on medium speed until the frosting is light, fluffy, and holds its shape. Add a pinch of salt to offset the sweetness if you want to.
Phase 5: Frost the Cupcakes
- Pipe or spread the Bailey’s frosting generously over the top of each cupcake.
Pro Tips
- Room Temperature Ingredients: Make sure you let your coffee cool before adding it to the eggs in your cake mix. Otherwise, you’ll end up with scrambled eggs in your cake. Also, you’ll want to ensure your butter is at room temperature before making the frosting. This will help achieve a smooth and creamy texture.
- Chill the Ganache: If your ganache is too runny to use as a filling, pop it in the fridge for 10-15 minutes to thicken. Stir occasionally to maintain a smooth consistency.
- Don’t Overfill the Cupcakes: When adding the ganache, avoid overfilling, as this can cause the cupcakes to collapse or become messy when topped with frosting.
- Use a Piping Bag for Frosting: For a bakery-style finish, use a piping bag fitted with a star tip to frost the cupcakes. I like the Wilton 1M tip for cupcakes. It’s easier to control and gives a beautiful, professional look.
- Add Extra Flavor: For an extra kick, brush the tops of the cupcakes with a little Kahlua before piping on your frosting. This enhances the boozy flavor and adds moisture to the cupcakes.
- Storage: These cupcakes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to three days. Let them come to room temperature before serving for the best flavor and texture.
FAQs
- Q: Can I make these chocolate mudslide cupcakes ahead of time? Sure thing! You can bake the cupcakes and prepare the ganache filling a day in advance. Store the cupcakes in an airtight container and keep the ganache in the fridge. Assemble and frost the cupcakes on the day you plan to serve them. If your ganache is too thick from being in the fridge, let it come to room temperature for a bit and give it a good stir.
- Q: Can I use a different liqueur for the ganache or frosting? Absolutely! While Kahlua and Bailey’s are classic choices for boozy mudslide cupcakes, you can experiment with other liqueurs like amaretto, Frangelico, or even a chocolate liqueur to create your unique twist.
- Q: How do I make the frosting less sweet? If you prefer a less sweet frosting, you can reduce the amount of powdered sugar by 1/2 cup. The frosting will still be deliciously creamy but with a more subtle sweetness. You could start out your frosting with 1 cup of powdered sugar, add the rest of your ingredients and test from there. You may find you need more powdered sugar to get the right frosting texture. Also, adding in just a pinch of salt really does cut the sweetness quite efficiently.
- Q: Can I make these cupcakes non-alcoholic? Yes, you can easily adapt this recipe to be alcohol-free. Substitute the Kahlua in the ganache with strong-brewed coffee or just make a regular ganache with no extra coffee flavoring. You can replace the Bailey’s in the frosting with an equal amount of heavy cream or milk plus a teaspoon of vanilla extract for flavor.
These chocolate mudslide cupcakes are an indulgent treat that perfectly combines the rich flavors of chocolate, coffee, and Irish cream. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is straightforward and yields impressive results. So, grab your ingredients, and let’s get baking—your taste buds will thank you!
If You Liked These Mudslide Cupcakes, Check Out:
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Chocolate Layer Cake with Bailey’s Frosting
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Easy Cinnamon Swirl Cupcakes
Mudslide Cupcakes
These boozy mudslide cupcakes are the perfect (adult) dessert! They have a simple chocolate cupcake base, a rich Kahlua ganache filling and creamy Bailey's frosting.
Equipment
- 1 cupcake corer
- 1 piping bag
- 1 star-shaped frosting tip
Ingredients
Chocolate Cupcake Base
- 1 Chocolate cake mix Any band works
- 1 cup coffee Replace any water your cake mix calls for with coffee (It could be 1 cup, more or less, but use the amount given for water with coffee).
- 3 eggs Or however many your cake mix calls for
- 1/2 cup oil Or however much your cake mix calls for
Kahlua-Infused Ganache
- 1 cup chocolate chips
- 1/2 cup heavy whipping cream
- 2-4 Tbsp Kahlua Adjust for your preferences. 4 tablespoons will give you more of a boozy-punch, but your ganache will be a bit more liquid-y. I did use 4 and it turned out fine.
Bailey's Frosting
- 1 cup unsalted butter Softened
- 4 cups powdered sugar
- 1/2 cup Bailey's Irish Cream
- 2 pinch salt Optional (to cut the sweetness a bit)
Instructions
Prepare Cupcake Base
- Preheat your oven to 350°F (Or whatever temperature your cake mix specifies) and line a cupcake tin with paper liners.
- Mix the cake batter according to the instructions on the box. Pour the batter into the cupcake liners, filling each about 2/3 full. **See note below
- Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool completely on a wire rack.
Make Kahlua-Infused Ganache
- Microwave the heavy cream and chocolate chips In 20-30 second increments and stir in-between each round in the microwave. Keep microwaving and stirring until the mixture is smooth.
- Stir in the Kahlua until fully incorporated. Allow ganache to cool slightly so it thickens enough to be used as a filling.
- Put the Kahlua-infused ganache in a squeeze-top bottle. This is optional, but it helps with filling the cupcakes.
- Core the center of each cupcake using a cupcake corer or a small knife. Be careful not to go all the way to the bottom.
- Fill the centers with the Kahlua-infused ganache. You can use a squeeze top bottle or a small spoon for this step. Replace the cupcake tops over the ganache-filled centers (If you want to. You can also leave them off.)
Make Bailey's Frosting
- Beat the softened butter in a large mixing bowl until creamy and smooth.
- Gradually add the powdered sugar, one cup at a time, beating on low speed until well combined.
- Pour in the Bailey's Irish Cream and beat on medium speed until the frosting is light, fluffy, and holds its shape. Add a pinch of salt to offset the sweetness if you want to.
- Pipe or spread the Bailey's frosting generously over the top of each cupcake. I like to use the Wilton 1M tip for frosting cupcakes.
Notes
**Your cake mix may yield up to 24 cupcakes, but the frosting and ganache will only fill 16-18 (maybe 20?) cupcakes depending on how generously you use them. I made some mini chocolate cupcakes and made a mini batch of frosting with my extra and froze them for later.
